Thai Crab Omelette Recipe
This Thai crab omelette recipe features tender crab meat perfectly wrapped in a crispy, golden egg. It’s a classic street food option in Bangkok, Thailand that’s quick and easy to cook at home!
Tip: Try kai jeow moo sab (with ground pork) or fragrant acacia leaves egg for more tasty Thai omelets!
Jay Fai in Bangkok
This dish takes inspiration from Bangkok’s famous street food chef, Jay Fai. Known for her generously stuffed omelettes with a crispy exterior and fluffy interior, she earned a Michelin star for her legendary crab omelet!
About this recipe
This recipe is so great because it’s super easy to get that signature crispy, golden outside while keeping the inside light and fluffy. The secret to that perfect exterior is simply deep-frying the egg!
This recipe uses fresh crab meat, but frozen or even crab sticks work just as well, so you can easily make it with what you have on hand. The big chunks of juicy crab meat folded into the egg will remind you of something you’d order at a Thai restaurant!
If you love recipes with crab, make sure to bookmark this tasty crab curry for later!
I like to serve this crab egg with a little hot sauce on the side for a spicy kick and some jasmine rice to make it a more filling meal. Whether it’s for breakfast, lunch, or a light dinner, this dish is simple, flavorful, and perfect for any day of the week!
Ingredient notes
You can find all the ingredients at Asian markets or Asian grocery stores. For precise measurements, check the recipe card at the end of this post.
- Eggs
- Crab meat – Use fresh or frozen crab meat, such as dungeness or blue crab, or even imitation crab.
- Golden mountain sauce – A salty, umami-rich seasoning similar to soy sauce but with a deeper flavor, a staple in Thai cuisine. (Get it on Amazon.)
- Garlic
- Oil – Use a neutral oil with a high smoke point like vegetable or canola oil.
- Coriander or green onions (optional) – For garnishing.
How to make crab meat omelette
Step 1: In a bowl, crack the eggs and add golden mountain sauce. Whisk until fully combined. Be sure to beat the eggs well to introduce air, which helps create a fluffy omelette.
Step 2: Gently stir in the crab meat and garlic. Mix lightly to keep the meat intact.
Step 3: Heat a generous amount of oil over medium-high heat in a non-stick skillet or wok. You want enough oil to cover and deep-fry the omelette. Once the oil is hot, gently pour the egg and crab mixture into the center of the hot oil.
- For the Bangkok-style rolled omelette: Lift one side with a spatula and roll it towards the center, layer by layer, to create a thick, rolled shape. Cook until golden and crispy, then carefully lift the omelette out to drain on a paper towel.
- For a simpler approach: Just deep-fry the mixture as one large omelette without rolling, flipping once to cook evenly.
Serve: Garnish with freshly chopped coriander or green onions. Pair it with jasmine rice, a side of chili sauce, and a squeeze of lime juice, if you like.
What to do with leftovers
- Storing: Keep any leftover omelette with crab in an airtight container in the fridge for up to 2 days.
- Reheating: For the best texture, reheat in a non-stick pan over low heat to restore the crispy outside.
More delicious Thai egg dishes to try
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Thai Crab Omelette Recipe
Ingredients
- 3 eggs
- 7 oz crab meat
- 0.5 tbsp golden mountain sauce (see notes)
- 1 clove garlic (minced)
- oil (for deep-frying)
- coriander (optional, chopped, for topping)
- green onions (optional, chopped, for topping)
Instructions
- In a bowl, crack the eggs and add golden mountain sauce. Whisk until fully combined. Be sure to beat the eggs well to introduce air, which helps create a fluffy omelette.3 eggs, 0.5 tbsp golden mountain sauce
- Gently stir in the crab meat and garlic. Mix lightly to keep the meat intact.7 oz crab meat, 1 clove garlic
- Heat a generous amount of oil over medium-high heat in a non-stick skillet or wok. You want enough oil to cover and deep-fry the omelette. Once the oil is hot, gently pour the egg and crab mixture into the center of the hot oil.
- For the Bangkok-style rolled omelette: Lift one side with a spatula and roll it towards the center, layer by layer, to create a thick, rolled shape. Cook until golden and crispy, then carefully lift the omelette out to drain on a paper towel.For a simpler approach: Just deep-fry the mixture as one large omelette without rolling, flipping once to cook evenly.
- To serve, garnish with freshly chopped coriander or green onions. Pair it with jasmine rice, a side of chili sauce, and a squeeze of lime juice, if you like.
Notes
- Use the nutrition card in this recipe as a guideline.
- Golden mountain sauce – A salty, umami-rich seasoning similar to soy sauce but with a deeper flavor.